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Ingredientes
- 1 c. Heavy cream combined with
- 1 c. Lowfat milk
- 1/2 c. Granulated sugar
- 1 x Tablesp. flour
- 1/8 tsp salt
- 4 x Egg yolks, beaten
- 1/4 tsp vanilla extract
Direcciones
- CUSTARD SAUCE:Day before:1. In double boiler, heat cream.
- 2. Combine sugar, flour, and salt. Add in to egg yolks; beat till well-mixed.
- 3. Stir some of warm cream mix into egg yolks; mix well. Stir egg mix into the remaining cream mix in double boiler.
- 4. Cook over warm water, stirring constantly, about 15 minutes. or possibly till mix is thickened and coats spoon. Remove from heat.
- 5. Add in vanilla; cover surface with waxed paper; chill overnight.
- MERINGUE: 4 egg whites Granulated sugar 1/8 teasp. salt 1/4 teasp. cream of tartar 1 teasp. vanilla extract
- Several hrs before serving:1. Let egg whites stand at room temperature 1 hr.
- 2. Start heating oven to 350 F. Butter a 1 1/2-quart. mold or possibly 4 to 6 custard c.; then sprinkle lightly with a little granulated sugar.
- 3. In large bowl, beat egg whites till foamy; add in salt and cream of tartar; continue beating till soft peaks form; gradually add in 1 c. sugar, beating well after each addition. Continue beating till stiff peaks form.
- 4. Stir in vanilla. Turn egg-white mix into prepared mold or possibly custard c.; set in pan of warm water. Bake mold 30 minutes., custard c., 15 minutes.
- 5. Unmold at once onto large serving plate or possibly into individual serving dishes; meringue will shrink slightly. Chill till ready to serve.
- CARAMEL SYRUP: Several hrs before serving:
- In large, heavy frying pan or possibly skillet, spread 1/4 c. granulated sugar in a thin layer. Heat slowly over low heat, till sugar is melted and golden brown in color. Then, very, very slowly, stir in 3 tablesp. warm water. Continue to heat syrup till slightly thickened and all sugar lumps are dissolved. (If syrup becomes too thick to pour, reheat over warm water.)
- To serve:Pour custard sauce around meringue or possibly meringues. Top with all of caramel syrup; garnish with strawberries.
- Makes 6 servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 77g | |
| Recipe makes 6 servings | |
| Calories 151 | |
| Calories from Fat 69 | 46% |
| Total Fat 7.79g | 10% |
| Saturated Fat 4.86g | 19% |
| Trans Fat 0.0g | |
| Cholesterol 29mg | 10% |
| Sodium 74mg | 3% |
| Potassium 77mg | 2% |
| Total Carbs 19.27g | 5% |
| Dietary Fiber 0.0g | 0% |
| Sugars 18.81g | 13% |
| Protein 1.78g | 3% |
